Blueberry pie, to be exact. My family has been indulging in all of the summer fruits this season. Madelyn (13 months) is turning out to be quite the berry fanatic. Since our fridge has been constantly stocked with these plump berries, I decided to jump on this recipe when it arrived in my inbox. It would have been perfect for the 4th, but just as delicious a week late!
I am a huge fan of the Smitten Kitchen blog. The food that comes out of her kitchen is incredible. She’s very detailed, which I love, especially when it comes to baking. I always use her pie crust 102 when I need it. It’s not all that different from others, but her emphasis on keeping the butter (yes, butter, not shortening) cold and no smaller than pea size turns out a wonderfully delicious, flaky crust.
After reading a few different recipes and their comments, I ended up using 7 cups of blueberries instead of the 8 that the recipe called for. I also dropped the amount of cornstarch to 4 tablespoons.
When I was little, I always loved when my mom made “snails” (dough scraps sprinkled with cinnamon and sugar) with the leftover dough. It turns out my kids love them as well. The tradition will continue!
I can’t say I have a favorite pie, but blueberry is sure towards the top of my list! What’s yours?